Asparagus lasagna

8 servings

Ingredients

Quantity Ingredient
1-2 Lbs. Fresh asparagus, cleaned and cut into 1 inch pieces
2 eaches Green onions, chopped
4 cups Fresh mushrooms, washed and chopped
3 tablespoons Butter
¼ cup Flour
1 teaspoon Salt
¼ teaspoon Cayenne pepper
2¼ cup Milk
8 ounces Lasagna noodles
Fresh ground black pepper
2 cups Cottage cheese
8 ounces Monterey Jack cheese, shredded
1/2-1 C Parmesan cheese, grated

Directions

Preheat oven to 325 degrees F. Cook asparagus to crisp tender, drain and let cool. Saute' onions and mushrooms in butter until soft, about 5 minutes. Blend in flour, salt and cayenne pepper. Gradually stir in milk, and cook until sauce has thickened for an additional 5 minutes.

Cook lasagna noodles according to package directions. Spread ½ cup of mushroom sauce in a greased 9" x 13" pan and add a layer of noodles, seasoned with fresh ground black pepper. Add a third of remaining ingredients (asparagus, cottage cheese, Montery Jack cheese, a third of remaining mushroom sauce and Parmesan cheese), then another layer of noodles. Repeat twice. Bake for 45 minutes. Let stand for 20 minutes before cutting. Serves 8. SOURCE:*The Old Farmer's 1995 Almanac POSTED BY: Jim Bodle 10/94 Submitted By JIM BODLE On 10-13-94

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